Ingredients
Units
Scale
- 6 large eggs
- 1/2 cup milk of your choice
- 1 cup cooked corned beef, chopped or shredded
- 1/2 pound potatoes, diced (fresh or frozen)
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
- Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
- Using a fork, fluff up or ‘scramble’ the food directly in the slow cooker.
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Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the onion and bell pepper to the pot and cook 3-5 minutes or until the veggies are soft. Turn off the pressure cooker.
- In a medium-size bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in corned beef, onion, and bell pepper. Whisk until well combined.
- Generously spray a 7-inch oven-safe pan with cooking spray. Pour in the egg mixture.
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Place a trivet into your Instant Pot and add 1 cup of water. Place oven-safe pan into the Instant Pot.
- Close and seal vent. Select manual setting and cook 25 minutes. When done, natural release pressure 10 minutes, then quick release remaining pressure.
- Using a fork, fluff up or ‘scramble’ the food directly in the pan.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 3.4 g
- Sodium: 965.9 mg
- Fat: 18.2 g
- Saturated Fat: 6 g
- Carbohydrates: 15.1 g
- Fiber: 2.6 g
- Protein: 21.4 g
- Cholesterol: 334.5 mg